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poppy seed dressing — our absolute favorite

We really like salad around here, and we are in heaven right now as all we have to do is walk out the back door to our garden, pick a few lettuce leaves, and we’re ready to go. Our absolute salad dressing comes from Our Best Bites. It never fails to please, and I get asked for the recipe all the time, so I thought I’d share. I follow the recipe almost exactly with only a few minor tweaks.

1/3 cup white vinegar

1 tsp salt

a dash of ground black pepper

3/4 cup organic evaporated cane juice

1 tsp prepared mustard

2 Tbsp sliced green onions

1/2 cup coconut oil

1 teaspoon poppy seeds

Combine the vinegar, salt, pepper, sugar and mustard. I use my immersion blender, but you can easily use a regular blender as well. While the blender is running, add the green onion and then oil (make sure your coconut oil is in its liquid state, seems obvious, but I cook with kids and apparently, it’s not.) If you are using a regular blender, add the oil slowly until it is completely mixed.

Whisk in the poppy seeds. Put it in a cute little container and you are done. (ooh, that’s a really bad picture, sorry about that.)

Just a quick note, it has to be refrigerated so the oil will solidify. You’ll need to make sure you get it out early enough to let it go back to it’s liquid state. If you forget, you can put it in a hot water bath or on your white trash toaster oven to help speed the process along, not that I have a toaster oven or have ever had to do this.